Christina Schmidt Coordinator for Sustainable Food Management with Uniform Central Monitoring of Measures for Vienna Hospital Association

Christina Schmidt Coordinator for sustainable food management with uniform central monitoring of measures for Vienna hospital association

Kitchen Management Director Hospital Hietzing with Neurological Center Rosenhügel, Vienna

Webinar | Sustainable food is healthy pa food: Food strategies in healthcare ge 1

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 The Vienna Hospital Association ... page 2 ´ one of Europe‘s largest healthcare organisations and ´ Austria‘s largest training facility for professional healthcare

Is responsible for → 9 hospitals: (incl. The General Hospital Medical University Campus → 7 residential nursing homes and 3 geriatric centers + the socio-therapeutic center in Ybbs Employees → Approx. 30.000 people (coming from 70 Nations; approx. 72 % female)

Provides service for → Approx. 395.000 inpatients per year about → Approx. 3,2 mill. Outpatients per year

Food Budget → Approx.. 18 Mill. Euro → Approx.. 61% have been uniformly regulated

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 page 3 Certification organic food ´ All kitchens in hospitals of the Vienna Hospital Association have been certified by the Austria Bio Garantie, since 2008

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 VHA proportion of organic food in % page 4 VHA proportion of organic food in % 39.00%

37.00%

35.00%

33.00%

31.00%

29.00%

27.00%

25.00% 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 page 5 VHA Sustainable strategy

´ VHA's sustainability strategy includes a sustainable menu with a split into a summer and winter plan, a seasonal purchase of fruit and vegetables and a resource-saving use of meat. ´ The SDGs 12 for food waste are taken into account ´ Responsible, economical handling of high quality food is a necessary basis in large-scaled kitchens ´ VHA has also been working for many years to reduce waste in bread and bakery products

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 Our Nutrition Projects since 2002 - page 6 in Hospital Hietzing Project Reduction of Food Waste – ongoing evaluation since 2002 Project Biofair II Analysis of large-scale kitchens at the City of Vienna (2005) towards increasing the organic food share Project Möve Options to reduce the amount of purchased food without I + II (2007) decreasing supply quality in large-scale kitchens

Project Vera Evaluation of diet efficiency and its effect on the food I + II (2008) waste generation at the Hietzing Hospital A program from the City of Vienna for sustainable nutrition „natürlich gut! and reducing the greenhouse gas emissions. Teller“ the Climate Protection Program at the City of Vienna, has been developed.

Project Umbesa Sustainable Menus – Implementation of sustainability in (2012-2014) large-scale kitchens with regard to regional, seasonal and organic food and freshly prepared meals

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 Activities in our page 7 FOOD WASTE Projects ´ Monitoring: Recipe pool & Portion sizes: are periodic revised ´ Cooking on demand (if possible) ´ Compensation of production quantities in the employee canteen ´ Black bread and wholegrain bread may be given to patients on the second day as "fresh" ´ Range Optimizing: from 4 to 3 types by baked goods ´ Ongoing optimization: Modify the menus ´ Monitoring of Stations ordering ´ Statistic- Information (periodic): about the consumption of breakfast ingredients, bread and pastries ´ Communications project: Chefs routinely visit 1-2 / year each station ´ Department meeting: Interdisciplinary discussion about the food (supply) with kitchen management, department head and the responsible dietitian

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 Hierarchy of Needs - Pyramid patients page 8

(“These Taste, Food services would Equipment, Enthusiastic Factors surprise me Hotel character positively”)

Assistance, Service- quality (“That would help Short, fearless and painless Expectations me with my procedures fear”)

Information/Communication, Responding to individual needs (“I hope to get some benefits, Privacy, No negative experiences, Rest Wishes although I know that it is Physical well-being, Pain freedom, Healing - not always success feasible”)

Core needs of patients: Freedom from anxiety and pain as well as intimacy

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 Reasons why patients do not eat page 9

´ Medical reasons: ´ Aesthetics / personal ´ Because of nausea / vomiting feelings: ´ Fatigue ´ Optics ´ Taste ´ Deficit of appetite or loss ´ Smell ´ Motoric restrictions (= support necessary) ´ Dysphagia (= difficulty swallowing ´ Administrative reasons: or disturbing) ´ Medical examination: Meal failed ´ Type of food distribution: ´ Disturbance by visit, instructions and suchlike ´ Portion size (too much on the plate) ´ Surgical preparation ´ Food was too hot / cold

Daxbeck,Niedermayr, Fülöp, Neumayer: Projekt „Vera II“, November 2010

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 Behavior and Mortality page 10

45% 41,70% 40%

35%

30% 25% 25%

20% 18% 16,70% 16% 15%

10% 8,70%

Sterblichkeit der BewohnerInnen in % 5%

25% (N=84) alles (N=886) 50% (N=311) nichts (N=24) weiss nicht (N=6) keine Angabe (N=181) Essen am nutritionDay

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 pa ge 11

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 Reduction of food waste - page 12 Strategy at the Hospital Hietzing

Reduktion Lebensmittelabfall im KHR

2009 2010 2011 2012 2013 2014 2015 2016 2017

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 Why do we need a monitoring page 13 system for food waste?

´ Milan Urban Food Policy Pact: ´ Convene food system actors to assess and monitor food loss and waste reduction at all stages of the city region food supply chain, ´ Raise awareness of food loss and waste through targeted events and campaigns. ´ UN-Agenda 2030 Sustainable Development Goals: ´ By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses ´ VHA Sustainability strategy: ´ Resource conservation, Ethics, Sustainability, Economy

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 Savings effects on the page 14 Environmental impact ´ Previously proven savings: ´ 177.000 kg food waste = ca. 400 Tonnen CO2 ´ Only through permanent monitoring of food waste at a total of 42 comparison locations 2017 to 2018 ´ -50% food waste by 2030 would lead to the following savings in the GV (about 3,000 locations):

70.000 tons global warming potential (Co2 equivalents) 4,8 Milliards Liter water

6,300 Hectares of land use

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 Waste monitoring for large-scale kitchens : How it works! page 15

Unique capture Self-evaluation of detailed profile data

Continuous entry of Implementation of monthly output and escalation steps waste quantities for waste reduction Only evaluation of existing data, no strenuous- waste sorting!

Derivation of the Regular evaluation need for action per by branch location comparison

Webinar | Sustainable food is healthy food: Food strategies in healthcare 27.03.19 Procurement of food - page 16 according to “ÖkoKauf”-criteria

´ Project “ÖkoKauf Wien” (www.oekokauf.wien.at ):

´ It develops standards for sustainable procurement, in all Municipal Departments of Vienna, since 1998

´ One of them is the Working group “Food”: their Members develop criteria (“tools”) for purchase of sustainable produced food - in public institutions of the City of Vienna

´ Targets Working group “Food”

´ Food supply in High-quality

´ kindergartens, schools, hospitals, senior & nursing homes,

´ as well as for their employees (up to 100.000 persons daily)

´ Internal and external promotion of healthy nutrition

´ All the activities support: Protection of Climate and Environment

Origin: B. Kromp, bioforschung Austria

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 Indirect impact of “ÖkoKauf” work: Propagation of healthy & sustainable nutrition for page 17 Viennese people ´ Wrong nutrition & lack of movement leads to: ´ Increasing overweight of ´ School kids ´ Teenagers: ´ Adults: 40% overweight, ´ AND 12% obese; The Austrians still eat : ´ Too little vegetables, fruits & cereal products (whole grain) ´ Too much meat and meat products, sugar & salt,

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 Actual consumption of food in comparison page 18 with the Austrian food pyramid Most of them feed as follows ð (men on the left, women on the average on the right):

www.lhpv.at/pages/viewpage.action?pageId=25002010

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 Overview of current activities VHA page 19

´ Sustainable food plan in all hospitals ´ Medium term: increase Implementation of plant-based dishes ´ Presentation and information of our activities: ´ inside (employees and patients) and ´ externally (relatives, outpatients, public) ´ Process management for the food supply ´ Development of an emergency management within the framework of non-clinical risk management ´ …..to be continued

These individual activities and projects aim to strengthen the food supply and support the Sustainability, but nevertheless, as a public institution, we have the task to handle the tax money economically and carefully

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19 Contact: Christina Schmidt, Kitchen Management Director Vienna Hospital Association Hospital Hietzing with Neurological Center Rosenhügel

Wolkersbergenstraße 1 Austria -1130 Vienna Phone: +43 1 80110-2211 page 20 Mobil phone: +43 664- 85 60 873 Email: [email protected]

Webinar | Sustainable food is healthy food: Food strategies in healthcare

27.03.19